Roasted Gochujang Tofu & Mushrooms with Sesame Spinach
Gochujang hot pepper paste
Low sodium soy sauce
Toasted sesame oil
1 Tbsp, divided
Extra firm tofu
1 pound(s), packed without water, cubed
Fresh shiitake mushroom
8 oz, stems removed
Fresh baby spinach
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, whisk the gochujang, soy sauce, agave, vinegar, and 2 tsp oil. Add the tofu and mushrooms; toss well to coat. Spread the tofu mixture in a single layer on the prepared pan. Bake for 20 minutes, stirring halfway through.
- Meanwhile, place the spinach in a large microwave-safe bowl. Drizzle 1 tbsp water over the spinach. Cover and microwave on High until wilted, about 2 minutes. Drizzle the remaining 1 tsp oil over the spinach and sprinkle with the salt; toss well to combine. Serve the spinach with the tofu mixture.
- Serving size: about 1 cup tofu mixture and ½ cup spinach